Endive & Snap Pea Salad With Parmesan Dressing
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Kosher Salt (plus more)1 tbsp
Lime Juice (fresh)1 tsp
Dijon Mustard1 cup
Sunflower Oil2 tbsps
Parsley (chopped flat-leaf)2 tbsps
Chives (thinly sliced)2 tbsps
Chervil (chopped)2 tbsps
Tarragon (chopped)Directions:
1
Drain; thinly slice on a sharp diagonal
2
Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes
3
Drain peas; transfer to a bowl of ice water to cool
4
Drain; thinly slice on a sharp diagonal
5
Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth
6
With machine running, gradually add both oils and blend until emulsified and well incorporated
7
Place 1 red endive spear and 1 yellow spear on each plate
8
Fill leaves with some of the snap peas
9
Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas
10
Drizzle some of dressing over
11
Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing
12
Season with pepper
13
Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes
14
Drain peas; transfer to a bowl of ice water to cool
15
Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth
16
With machine running, gradually add both oils and blend until emulsified and well incorporated
17
Place 1 red endive spear and 1 yellow spear on each plate
18
Fill leaves with some of the snap peas
19
Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas
20
Drizzle some of dressing over
21
Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing
22
Season with pepper